Lychee Parfait with Kumquats-persimmon Compote

Peel the lychee and separate the eggs. Beat egg yolks and sugar until frothy. Bring half of the cream to the boil, stir in the egg yolk sugar and assemble in a bain marie while stirring until rose. Beat cold. Beat the egg white with a pinch of salt until stiff, add the powdered sugar, keep beating until it is glossy. Whip the cream. Carefully mix in the egg white and cream into the egg yolk mixture. Lightly toast the coconut flakes, mix cold into the mixture, add lychee cubes. Fill the mixture in a cake tin lined with cling film and refrigerate overnight. put.

Wash fruits. Cut the persimmon into bite-sized cubes and the kumquats into small slices. Caramelize the sugar in a pan, add the fruit, butter, water and spices, simmer until al dente. Remove the fruit, reduce the juice like a syrup, add the fruit again, let it cool, add Noilly Prat and marinate for 1-2 hours.

Thaw the parfait, cut into slices. Put compote on a cold dessert plate or bowl and top with parfait slices, if you want and don't save calories, you can garnish with a dab of cream. The set is a matter of taste and individual, everyone does what he likes and wants.